건조방식에 따른 홍차의 성분과 맛 차이

Abstract

The traditional black tea, called Jeaksal, has made by the method of oxidation under sunlight and consumed in the Hadong region from the past. This study compared the ingredients and quality (taste) of black tea according to drying methods. The highest and lowest levels of the caffeine were obtained in the black tea sun drying (BTSD, 1.93%), and black tea shade drying (BTSHD, 1.73%), respectively, as opposed to the highest total catechin levels in the BTSD (3.31%) and the lowest in the BTSHD (0.78%). The highest theaflavin content was detected in the black tea (BT) (control, 0.66%). We further confirmed that the free amino acid content decreased with delayed drying time and temperature. Total free amino acid was detected by the highest value in BTSD with 24.91 mg/g, but by lowest value in BTSHD with 11.45 mg/g. In the shade drying 'Jeaksal' sour, bitter and astringent taste were strongly detected, whereas salty, umami, richness (after-umami) taste were weakly measured. BT and black tea pot drying (BTPD) has a similar taste pattern overall because of the same pot-drying method.